Harvest Glazed Roasted Veggies
by Mike GeorgeCelebrate the season with this colorful medley of carrots, parsnips, sweet potato, and onion, roasted in Mushroom Sage Olive Oil until caramelized. Topped with a luscious fig balsamic glaze and bright lemon-sage drizzle, this side dish brings together comforting flavors of fall.
Harvest Glazed Roasted Veggies
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Servings
4
Prep Time
15 minutes
Cook Time
35 minutes
Ingredients
2 large carrots, peeled and cut into sticks
2 parsnips, peeled and cut into sticks
1 sweet potato, cubed
1 red onion, thickly sliced
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2 tbsp Aurelius Mushroom Sage Olive Oil
1 tbsp fresh rosemary or thyme (optional)
Salt & pepper to taste
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1/4 cup Aurelius Fig Balsamic Vinegar
1 tbsp water
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2 tbsp Aurelius Sicilian Lemon White Balsamic
1 tsp Dijon mustard
Pinch of salt
Directions
Roast Veggies: Preheat oven to 400°F (200°C). Toss veggies with mushroom sage oil, salt, pepper, and herbs. Roast 30–35 min, flipping once, until caramelized.
Make fig glaze: Simmer fig balsamic vinegar and water on low for 5–7 min until reduced by half. Let cool.
Make drizzle: Whisk Lemon White Balsamic, Mushroom Sage Olive Oil, Dijon, and salt.
Assemble: Arrange veggies on a platter. Drizzle with lemon-sage dressing and fig glaze.